- 2 cups milk
- 1 cup heavy cream
- 3 tablespoons white sugar
- 2 teaspoons vanilla sugar
- 4 teaspoons cornstarch, or more as needed
- 1/4 teaspoon ground cinnamon, or to taste (optional)
- Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
- Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.
07/23/2019
recipepes.com
mahalabia (egyptian milk pudding), recipe
PT15M
PT1H
5
455 calories
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